American
Cuisine
Crust ingredients:
- 1¾ cup white
whole wheat flour.
- ⅓ cup salted
butter, cut into small cubes and chilled
- ⅓ cup brown
sugar.
- Pinch of salt.
- Zest of 1
lemon.
- 1 large egg.
- 1 tbsp milk.
Filling ingredients:
- 4 large eggs.
- ⅓ cup honey.
- Zest of 2
lemons.
- ½ cup fresh
lemon juice.
- 6 tbsp butter.
- 8 oz fresh
raspberries for topping (about 1½ cups), plus more for serving.
Crust directions:
- Pulse
together the flour, salt, sugar and lemon zest in a food processor, or stir
together.
- Pulse in the
butter or cut in with a pastry cutter.
- When the
butter resembles small crumbs turn out into a bowl and stir in the egg and milk
and mix until combined.
- Roll out, or
rip off small pieces to cover the bottom and press into a 10" tart pan and
chill until ready to bake.
- Preheat oven
to 375 degrees.
- Place a piece
of parchment over the dough and fill with dry beans.
- Place in the
oven and bake for 15 minutes then remove the paper and beans and return to the
oven to bake for 9 to 10 more minutes until golden around the edges and dry in
the middle.
- Cool
completely before filling.
Filling directions:
- Whisk
together the eggs and honey in a pot over low heat.
- Once combined
whisk in the lemon zest, juice and butter.
- Turn up the
heat to medium and whisk together while the butter melts. Continue whisking
until the mixture thickens.
- Remove from
the heat and cool for 5 to 10 minutes.
- While still
warm pour the mixture through a fine sieve or strainer into the crust.
- Cool slightly
more before topping with fresh berries then leave tart at room temperature
until the filling sets before serving approximately 2 hours.